It's totally not the season for Pumpkin Muffins but sometimes I start craving a good Pumpkin Muffin. What happened was one of Molly's little friends asked his Mom for a pumpkin muffin and that is when my craving started. I had also been presented a challenge to make something using coconut flour. Coconut Flour is a great wheat flour alternative with the added bonus of being gluten free and high in fiber and protein. I wasn't ready to bake pumpkin muffins completely gluten free but I was interested to see how substituting some of the all-purpose flour for coconut four would taste.
Verdict! DELICIOUS! The kids and I both loved the bit of extra texture that was added to the muffins. All of the muffins were gone in such a short time that I quickly made another batch and those also disappeared quickly.
Want to learn more about baking with Coconut Flour? Click here!
Pumpkin Coconut Flour Muffins
by
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients (16 muffins)
- 3/4 cup vegetable oil
- 1 1/2 cups whole-wheat flour
- 1 cup all-purpose flour
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 2 cups pumpkin puree
- 1/2 cup sour cream
- 1/2 cup coconut cream
- 3 large eggs
- 1 cup brown sugar, plus more for sprinkling
- 1 cup chocolate chips
Instructions
Preheat oven to 350 degrees. Grease muffin tin.
In a medium bowl, sift flours, baking powder, pumpkin pie spice and baking soda together.
In a separate bowl, mix oil, pumpkin puree, sour cream, coconut cream, eggs, and 1 cup brown sugar together.
Add chocolate chips and dry ingredients to mixture. Mix until moistened.
Spoon batter into muffin tins and sprinkle with brown sugar.
Bake for 35 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool in pan.
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